2 T coconut oil
1 red onion, sliced thinly
3 or 4 garlic cloves, minced or crushed
1 inch fresh ginger root, grated
1/2 cup dried apricots or dates, chopped
2 T Ras El Hanot (Moroccan Spice Blend) - follow the link to make it yourself
2 t sea salt
3/4 t freshly ground black pepper
1 cinnamon stick
1/2 cup stock or water
1 1/2 t grated lemon rind
2 T fresh lemon juice
4 cups cooked chickpeas (or 2 (15 oz cans, drained and rinsed)
1 (28 oz) can of diced tomatoes in their juices
1 cup red lentils, soaked for 30 minutes - 1 hour - for easier digestion
1 cup cilantro leaves
1/4 cup mint leaves
Heat oil in a large pan over medium heat. Add onion and saute till translucent. Add garlic, ginger, apricots, spice blend, sea salt, black pepper and cinnamon stick. Cook together over medium heat for about 3 minutes.
Add water/stock, lemon rind, lemon juice, chickpeas, tomatoes and the juice they are in. Bring to a simmer.
While the chickpeas are simmering, drain the soaking lentils. Put lentils in a pan, covered with water and cook on medium-high heat till boiling. White foam will develop on top. Simply scoop off the foam and throw out. Turn heat down to medium and continue to cook lentils till they are soft and begin to fall apart. Once cooked, drain them and add them to the simmering chickpea mixture.
Serve over rice or couscous. Garnish with cilantro and mint and/or a Moroccan Lemon Relish.